b/L North African Salt Blend
A versatile and revelatory blend of rocky Mediterranean sea salt cured with Souk spices that include ginger, cumin, fenugreek, and coriander.
This blend is crafted in small batches by Chef Amaryll Schwertner of Boulette's Larder—a chef’s pantry and eatery governed by her inventive palate.
The North African blend adds warmth and a hint of exotic intrigue to nearly any dish. We love to toss it with cauliflower or delicata squash before roasting. It’s beautiful gently crushed with the fingers and sprinkled over soups or grain dishes as a finishing salt. Chef Schwertner has used it to season a watermelon and tomato salad, and also suggests combining it with orange zest.
We also carry b/L Grassgreen Pepper Blend.
Made in San Francisco.